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Fiber-rich whole wheat buttermilk pancakes made with low-fat buttermilk are a healthy way to enjoy a leisurely morning breakfast.

Martha Stewart Living, March 2004


Credit: Jennifer Levy

Recipe Summary test

Makes about 16


Ingredient Checklist
For the Flour Mixture
For the Buttermilk Mixture
For the Garnish


Instructions Checklist
  • Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.

  • Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).

  • Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.